Smooth Smoked Chile Salsa Roja

• 6 ounces (170 g total) dried chiles (including at least one chipotle, along with any others you like, such as guajillo, cascabel, or ancho

In a 3-quart (3-L) nonreactive saucepan, combine 3 cups (720 ml) water with the chiles, garlic, piloncillo, vinegar, onion, lime zest, and oregano. Bring to a boil, then reduce the heat to a lazy simmer. Cook for 1 hour.

Working in batches, if necessary, carefully transfer to a blender with the salt and buzz until very smooth—remove the small port on the top of the blender and blend on